In a medium mixing bowl, combine the cubed chicken, 1 tbsp olive oil, the zest and juice of one lemon, dried oregano, garlic powder, salt, and pepper. Toss well to coat. Let it marinate for at least 10 minutes while you prep the other ingredients.

Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until browned. The chicken does not need to be cooked through. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

Stir in the uncooked orzo pasta, toasting it for about 1 minute until it turns a light golden brown. This adds a nutty flavor.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and let it cook for 8-10 minutes, stirring occasionally, until the orzo is almost al dente and has absorbed most of the liquid.

Return the seared chicken and any accumulated juices to the skillet. Stir to combine, cover, and continue to cook for another 3-5 minutes, or until the chicken is cooked through (165°F or 74°C) and the orzo is tender.

Turn off the heat. Stir in the halved cherry tomatoes and the fresh baby spinach. Continue to stir until the spinach has wilted completely.

Serve immediately, garnished with crumbled feta cheese and fresh chopped parsley or dill.